Training and Assessment Strategy-FBPSS00028 Wine Hospitality Skill Set Unit Core units BSBRES801 Initiate and

Core units BSBRES801 Initiate and lead applied research TAELLN811 Analyse policy and formulate strategic language

Units of competency BSBPRC505 Manage ethical procurement strategy BSBPMG537 Manage project procurement BSBPRC504 Manage a supply chain BSBPRC501 Manage procurement strategies BSBPRC502 Manage supplier relationships * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units MSFGN2001 Make measurements and calculations MSMSUP102 Communicate in the workplace Elective units MSMSUP106 Work in a team CPCWHS1001 Prepare to work safely in the construction industry MSFFF2010 Dismantle and reassemble furniture for finishing MSFFF2012 Prepare surfaces for finishing MSFFF2013 Maintain spray equipment and booth MSFFF2014 Apply surface coatings by spray gun MSFFF2015 Apply stains

Type C Buildings Elective units CPCCBC4003 Select

Core units CUADES302 Explore and apply the creative design process to 2D forms CUADES303 Explore and apply the creative design process to 3D forms CUADES512 Establish

Training and Assessment Strategy-FBPSS00028 Wine Hospitality Skill Set Unit Core units BSBRES801 Initiate andYou can purchase a template to customise it to the needs and requirements of your learner cohort and training organisation. If you want us to customise it for you, please contact us.